Tiffany Ann Brinley

Works (2)

Updated: July 5th, 2023 15:54

2008 journal article

Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(1), 158–172.

By: T. Brinley n, V. Truong n, P. Coronel n, J. Simunovic n  & K. Sandeep n 

author keywords: sweet potatoes; purees; nutritional constituents; microwave heating; dielectric properties; predictive equations
topics (OpenAlex): Food Drying and Modeling; Freezing and Crystallization Processes; Postharvest Quality and Shelf Life Management
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2007 journal article

Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system

JOURNAL OF FOOD SCIENCE, 72(5), E235–E242.

By: T. Brinley n, C. Stam, V. Truong n, P. Coronel n, P. Kumar n, J. Simunovic n , K. Sandeep n , G. Cartwright n ...

author keywords: aseptic; bloindicators; continuous-flow; microwave; purees
MeSH headings : Bacillus / growth & development; Bacillus subtilis / growth & development; Colony Count, Microbial; Feasibility Studies; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Hot Temperature; Ipomoea batatas / microbiology; Microwaves; Reproducibility of Results; Sensitivity and Specificity; Spores, Bacterial; Sterilization / methods; Time Factors
topics (OpenAlex): Microbial Inactivation Methods; Listeria monocytogenes in Food Safety; Food Drying and Modeling
TL;DR: This study presents the first report suggesting that bioindicators such as the flexible, food-grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous-flow microwave system. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

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